PARTIAL CHARACTERIZATION OF CHLOROPHYLLASE FROM STRAWBERRY FRUIT (FRAGARIA ANANASSA, DUCH.)

In this article we report the existence of chlorophyllase in strawberry fruit (Fragaria ananassa, Duch.). The enzyme was extracted from either fresh fruit or from acetone powder in the presence of Triton X-100 to improve its solubilization. The composition of the reaction mixture as well as the enzymatic activity conditions were optimized. At test conditions the temperature of maximum enzymotic activity was 40C and optimum pH 7.8. The chlorophyllase showed a considerable resistance to thermal treatment. The enzyme was stable for incubation times of 30 min up to 50C. Chlorophyllase showed a preferential action on chlorophyll a at pHs 6.0, 7.0 and 8.0. The specific enzyme activity, just as did chlorophyll level, decreased during ripening.

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